Occurrence of Marine Ingredients in Fragrance: Update on the State of Knowledge

Abstract

The fragrance field of perfumes has attracted considerable scientific, industrial, cultural, and civilizational interest. The marine odor is characterized by the specific smell of sea breeze, seashore, algae, and oyster, among others. Marine odor is a more recent fragrance and is considered as one of the green and modern fragrances. The smells reproducing the marine environment are described due to their content of Calone 1951 (7-methyl-2H-1,5-benzodioxepin-3(4H)-one), which is a synthetic compound. In addition to the synthetic group of benzodioxepanes, such as Calone 51 and its derivatives, three other groups of chemical compounds seem to represent the marine smell. The first group includes the polyunsaturated cyclic ((+)-Dictyopterene A) and acyclic (giffordene) hydrocarbons, acting as pheromones. The second group corresponds to polyunsaturated aldehydes, such as the (Z,Z)-3,6-nonadienal, (E,Z)-2,6-nonadienal, which are most likely derived from the degradation of polyunsaturated fatty acids. The third group is represented by small molecules such as sulfur compounds and halogenated phenols which are regarded as the main flavor compounds of many types of seafood. This review exposes, most notably, the knowledge state on the occurrence of marine ingredients in fragrance. We also provide a detailed discussion on several aspects of essential oils, which are the most natural ingredients from various marine sources used in fragrance and cosmetics, including synthetic and natural marine ingredients.

Application of Marine Microbial Natural Products in Cosmetics

“…These methods are greener and more environmentally friendly than those used in the traditional chemical industry. Most compounds with volatile fragrances belong to terpenes ( Riad et al, 2021 ). Synechococcus PCC 6911 can reduce Geranial (1) into Geraniol (2), and Synechococcus PCC 6716 transforms (−)-Menthone ((−)-4) into (−)-Menthol ((−)-5), which are important components of perfumes’ essential oils ( Jϋttner and Hans, 1986 ).…”